I opened a five pound bag of sliced pepperoni to make pizza burgers a week or 2 ago. I thought I’d better put the rest of it to good use.
One of the churches around here makes spaghetti for their spaghetti dinner with pepperoni and cheese on top. It’s pretty tasty. I wanted to try it!
Pepperoni Pasta (Pizza Pasta)
feeds about 12 people (they all had 2nds!)
- 1 box of shells
- 2 jars of tomato sauce (When I’m pressed for time, I like the Kroger brand mushroom and green pepper sauce. It’s a little sweet.)
- Sliced Pepperoni (I think I used about a pound)
- 1 # Provolone (cubed up)
- Parmesan cheese
- 1 onion (diced)
- 3 peppers (chopped; I bought the tricolor bag, but any kind will work)
- 2 # of loose hot sausage
- 6 eggs
Saute the peppers and onions in butter or olive oil for about 10 minutes. Remove from the pan. Brown and drain the hot sausage. Add the peppers/onion, hot sausage, and 2 jars of sauce to the pan. Cook for about 10 minutes on medium/low. Preheat the oven to 350 degrees.
Boil the pasta while the sauce is cooking. Once it’s drained, add the pasta to the sauce. Add the final mixture to a foil pan or any baking dish.
Cube up the provolone cheese. Whip the eggs. Add the eggs and the provolone to the foil pan and mix everything together. Bake for 25 minutes.
Remove the tray from the oven. Layer pepperoni over the whole thing, and then cover the pepperoni with Parmesan cheese. Bake for another 10 minutes.
Enjoy! I served this with homemade Yorkville Bakery bread.